Far infrared irradiation alters total polyphenol, total flavonoid, antioxidant property and quercetin production in tartary buckwheat sprout powder

Journal of Cereal Science

Volumn 59, Issue 2, 2014, Pages 167-172

  Ghimeray, Amal Kumar ^a   Sharma, Pankaja ^a   Phoutaxay, Phonesavanh ^a   Salitxay, Timnoy ^a   Woo, Sun Hee ^b   Park, Sang Un ^c   Park, Cheol Ho ^a  

^a Kangwon National University   (South Korea)

^b Chungbuk National University   (South Korea)

^c Chungnam National University   (South Korea)

Author keywords

Antioxidant; Buckwheat; FIR; Flavonoid; Polyphenol; Quercetin

Indexed keywords

EID: 84894318030     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2013.12.007     Document Type: Article

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